Investigation on proximate composition, fatty acid profile and sensory evaluation of Nile (Oreochromis niloticus) and Hybrid Red Tilapia fillet farmed in brackish ground water of Bafgh, Yzad

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Abstract

The aim of this study was to determine proximate compositions and sensory evaluation of
tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the
Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were
transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat,
moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the
tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash.
Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found
between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty
acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of
sensory evaluation showed highest score for sensory evaluation parameters (color, odor,texture, test and flavors).

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Iranian Scientific Fisheries Journal
Volume 21, Issue 2 - Serial Number 79
March and April 2013
Pages 125-132

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